How to Fry Bologna
Hot, Crispy, Perfectly Flavorful, fried bologna is a wonderful (and sometimes preferred) meat that can be used as a breakfast side, sandwich meat, delightful snack or even as the main course at dinner. Let me show you how to fry bologna perfectly, every single time!
Servings: 4 servings
Calories: 188kcal
Cost: $5
Equipment
- knife
- Frying Pan
- Stove
- spatula
Ingredients
- 1 Tbs Butter
- 1 slice Bologna thick preferred
- salt and pepper to taste
Instructions
- In a 9” frying pan (prefer cast iron, but any heavy bottom frying pan will do), melt butter over medium heat.
- Peel the red ring from the outside of the bologna.
- Cut a ½-1” slice into the edge of the Bologna at the 12’oclock, 3’oclock, 6o’clock and 9 o’clock position and a small ¼ -½ inch cut in the center of the bologna.
- Lay the bologna into the frying pan when the butter begins to brown. Cook on one side for 2 minutes. Flip and repeat.
- Remove from frying pan and serve hot. Add salt and pepper to taste
Video
Notes
- The main tip and trick is to make the right cuts so that your bologna doesn’t curl and the one in the center so that you don’t get a big bubble. That’s it.
- You’ll also want to have your pan HOT when you put the bologna in. I cook mine in butter and when the butter starts to brown is the right time to put the bologna in.
- Getting that splash of color is important to adding some flavor to the bologna.
- Finally, buy a good bologna. I’ve found that the cheap versions have zero flavor at all. So, go for a name brand.
- At our house, the thick sliced bologna reigns. Personally, I like buying it in the chub and then slicing off the thickness that I want. But you know, be the king or queen of your own kitchen.
Nutrition
Calories: 188kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 370mg | Potassium: 88mg | Sugar: 1g | Vitamin A: 355IU | Calcium: 24mg | Iron: 1mg